Loaded Smoked Gouda Garlic Bread
yields: 8 appetizer bites of garlic bread
Loaded smoked gouda garlic bread topped with artichoke hearts, kalamata olives, and sopressata salami makes a quick and easy appetizer for summer entertaining. Imagine buttery garlic bread with smoky cheese and meat layered on top – the only way to make garlic bread even more addicting!
Ingredients
- 8 oz baguette or sourdough french bread, sliced in half lengthwise (I use Arise gluten-free baguette
- ¼ cup unsalted butter, melted
- 2 garlic cloves, minced
- 2 teaspoons minced parsley
- 4.5 oz Roth Van Gogh Natural Smoked Gouda
- ¼ cup kalamata olives, halved
- ⅓ cup chopped artichoke hearts, canned or marinated are both great!
- 8 thin slices sopressata salami, or other favorite thinly sliced cured meat
- ½ cup arugula
- Freshly ground pepper, to taste
INSTRUCTIONS
- Preheat oven to 400°F and place baguette halves face up on a baking sheet (use parchment paper for easy clean-up!).
- In a small bowl, mix the butter, garlic and parsley. Spoon this mixture evenly over the faces of the bread.
- Sprinkle half of the shredded gouda on top of the faces of the bread, reserving half of the cheese for topping later.
- Divide the olives and artichoke hearts over the faces of the bread and sprinkle the remaining half of the cheese on top.
- Bake for 20-23 minutes, until the cheese is melted and bubbling.
- While the cheese is still hot, place the thinly sliced salami on top with a few wavy folds, pressing the edges into the cheese.
- Top with arugula and a few cracks of freshly ground pepper.
- Slice and serve warm.
